Vegan Carrot Cake - - 8 inch round cake
- 340g gluten free self raising flour
- 1 teaspoon bicarbonate of soda
- pinch salt
- 2 teaspoons mixed spice
- 225g demerara sugar
- 100g coconut oil, melted or dairy free margarine, melted
- 1 tablespoon white vinegar
- 220 – 240ml soya milk
- 100g carrot, peeled and grated
- 60g raisins
- for the Topping
- 100g dairy free margarine
- 400g icing sugar
- zest of 1 orange
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Line an 8 inch cake tin with baking parchment. Preheat oven to 180°c / gas mark 4.
Mix all of the dry ingredients together in a large bowl.
Measure together the wet ingredients then stir into the dry ingredients. It should be the consistency of a smooth thick batter.
Stir in the grated carrot and raisins.
Pour into the cake tin and bake for about 30 minutes until a knife inserted into the centre comes out clean. Leave to cool for 15 minutes in the tin before turning out onto a plate then onto a cooling wire so it cools the right way up ( The sponge could break in half if you leave it to cool upside down).
Mix the icing sugar and orange zest into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
When the cake is cold, cover the top with the ‘buttercream’ and swirl with a knife or spoon.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.